Mediterranean Chicken with Vinegar Roasted Peppers

The local markets and farm stands are stacked with peppers of every color, size and shape, ripe and gorgeous and full of vitamin C. From round, crisp and sweet to curvy-sexy and fiery, peppers are abundant now, so flavorful and fabulous. Note: New Mexico green and red chiles are a blog unto themselves; find How To Make a Roasted Green Chile sauce here.

Today I am sharing an easy family favorite I tossed together after a tech-focused day learning the ins and outs of my spanking new iMac computer--- which I confess right now, I love with all my tender geeky heart.

Mediterranean Chicken Recipe with Balsamic Vinegar Roasted PeppersThis an easy and attractive dish to make for company. No one has to know how simple it was to pull together. Serve with hot cooked rice, quinoa or penne pasta. The secret to great flavor is to buy bone-in chicken breasts- organic and free-range.

Toss the onion and pepper slices in a large bowl. In a large measuring cup, fork-stir your sauce using: balsamic vinegar, olive oil, broth, chopped garlic, and herbs. Pour the sauce over the sliced peppers and onions and toss well to coat.

Place the chicken breasts in the bottom of a baking pan sprayed with olive oil. Season with sea salt and pepper, to taste. Pour the balsamic onion and pepper mixture over the chicken and arrange them evenly. Use every last drop of sauce.

Loosely cover the pan with a piece of foil and place in the center of a pre-heated oven. Bake for 30-40 minutes or so, depending upon the size of the chicken breasts. You want the chicken to be cooked through (no longer pink inside) and the peppers to be limp and soft. I checked the chicken after 30 minutes and spooned the sauce all over the onion, peppers and chicken breasts (to keep it moist) and continued to bake it until everything was melt-in-your-mouth tender.